Banana Bread is always a favorite! I tried a new recipe this week and I really liked it. This one is made with butter instead of oil, the bananas are roasted and it has a generous amount of vanilla – so good! Then I added trail mix, instead of walnuts just to experiment.
The roasting of the bananas is a game changer!!! It really adds a deep banana flavor to the banana bread. You roast the unpeeled ripe bananas on a foil lined baking sheet at 350 degrees for about 30 minutes until they are black and oozy. Let cool for about 15 minutes before adding them to your mixture.
To add crunch and flavor, I used this trail mix instead of the walnuts. Love banana bread toasted and then slathered with butter – and maybe a drizzle of honey.
Or you could toast the banana bread, butter it – and then sprinkle on a bit of chopped up trail mix. Makes your breakfast (or snack) so pretty and extra yummy!
Enjoy this recipe by Sue Moran, her website is The View From The Great Island.
Roasted Banana Bread
Ingredients
Bread
- 5-6 medium bananas, unpeeled they can be ripe, or very ripe
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons buttermilk
- 1 tablespoon vanilla extract
- 1 tablespoon freshly squeezed lemon juice
- 1 cup unsalted butter, at room temperature
- 2 cups sugar
- 2 large eggs, at room temperature
- 2 1/2 cups walnut halves and pieces or trail mix (dried fruit and nut mixture)
Butter Topping
- 4 tablespoons unsalted butter, melted
- granulated or sparkling sugar for sprinkling
Instructions
- Preheat the oven to 350°.
- Line a baking sheet with foil and arrange the bananas on it. Bake for 30 minutes. The bananas will get black and oozy. Let them cool for 15 minutes, the peel and mash the bananas. Set aside. You should have about 2 cups.
- Turn the oven down to 325°. Lightly grease and line 2 standard 9 x 5 loaf pans with parchment. The parchment should have long ends hanging off the sides you you can lift the bread out later for slicing.
- Whisk together the flour, baking powder, baking soda and salt.
- In a separate bowl, whish the mashed bananas, buttermilk, vanilla and lemon juice.
- Cream the butter in a stand mixer, on high 3-5 minutes. Scrape down the sides and add the sugar to the mixer, beat on high for another 5-7 minutes, scraping down the sides of the bowl as necessary until the mixture is light and fluffy.
- Beat in the eggs, one at a time, on low, scraping down the bowl as needed to get everything incorporated. Beat in the wet ingredients, just until fully blended. Then add the flour and mix just until combined with no white flour remaining.
- With the mixer on low, fold in the nuts (or fruit and nut mixture). Remove the bowl from the mixer and finish with a silicone spatula, taking care to get any unmixed ingredients from the bottom of the bowl.
- Turn the batter into two prepared loaf pans and spread out evenly. Bake for 60-70 minutes, or until the bread has risen, is slightly golden and when a toothpick inserted in the center comes out without any wet batter on it.
- While the bread is hot from the oven, brush with the melted butter and sprinkle liberally with sugar. Let cool for 15 minutes, and then remove the bread from the pans to cool further.
- Makes 2 loaves to serve 20.
- Delicious sliced warm and slathered with butter. My favorite way to enjoy this bread is to toast it, then slather with butter and maybe a drizzle of honey.
